Morgan Profile - (10065515)

cook's profile


Home Town: Waller, Texas, USA
Living In: Houston, Texas, USA
Member Since: Jan. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Camping, Fishing, Reading Books, Music
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Spicy Chicken Soup
Chicken Cordon Bleu
Pound Cake
Zucchini & Corn Salad
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Recipe Reviews 8 reviews
Catherine's Spicy Chicken Soup
I sauted onions and bell pepper in a little butter and olive oil. When they began to soften, I poured in a bottle of Bud Light Lime, then added the rest of the ingredients according to the recipe until the broth. Since I put the beer in, I only put in 4 cups of broth. I simmered for about 30 minutes - seasoned with salt, pepper, garlic powder, and chili powder. Then I topped with sour cream, shredded cheese, chives and blue corn tortilla chips. Yum!

2 users found this review helpful
Reviewed On: Sep. 5, 2008
Shepherd's Pie VI
I made a few changes to this recipe. I added a packet of brown gravy mix to 1 cup of water (instead of 3/4 c. beef broth) and stirred into the browned meat mixture, and then let simmer for 5 minutes or so. Instead of the carrots, I added one can of veg-all. To the mashed potatoes, I added sour cream, shredded cheddar cheese, bacon bits and chives. I layered the meat, the veg-all, and then the mashed potatoes and topped with more cheddar cheese and chives. It was great and had a wonderful flavor! My husband went back for seconds and then ate the leftovers the next day for lunch!

2 users found this review helpful
Reviewed On: Jun. 4, 2008
Chicken Tortilla Soup V
I haven't been grocery shopping in almost a month, so this was something I could put together rather quickly with what I had in the pantry (which wasn't much). I needed to use the other half of a chicken I had boiled the night before, so I put it in a pot of water to boil (just to make some stock), and I used the stock to start off with. While I let the chicken cool (so I could pull it apart), I sauted green onions, garlic and cilantro in some olive oil and butter, and then stirred that into the stock. I added 2 cans of corn, 1 can of drained and rinsed kidney beans (I was out of black beans), 1 can of enchilada sauce, 1 can of rotel, 1 can of diced tomatoes, some chili powder, salt and pepper, poultry seasoning, 1/2 cup of shredded cheddar cheese and instead of using tortilla chips, I used real tortillas (I was trying to use them before they went bad). I didn't have any avacado or sour cream, so I just topped with chopped green onions. It made enough for everyone to eat two bowls last night, everyone to take for lunch and guess what we're having for dinner tonight? :) It was really good, and everyone really enjoyed it! (I can only imagine how good it would have been had I had all of the things I was supposed to put in it)!

2 users found this review helpful
Reviewed On: Apr. 25, 2008

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